Table 1. Hue and intensity values of MBA wines added with different types of the preprocessed aronia during alcohol fermentation

Sample1) Day 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7
Hue Control 1.023±0.0072)a3) 0.914±0.004b 0.937±0.011a 0.786±0.005b 0.739±0.006b 0.583±0.015c 0.578±0.014c 0.603±0.012c
A 0.613±0.005c 0.930±0.026b 0.956±0.035a 0.846±0.013a 0.834±0.015a 0.679±0.004a 0.692±0.017a 0.670±0.013b
B 0.876±0.022b 1.004±0.003a 0.938±0.029ab 0.757±0.013c 0.730±0.010b 0.623±0.005b 0.630±0.007b 0.674±0.008b
C 0.608±0.007c 0.895±0.010b 0.903±0.010b 0.735±0.011c 0.685±0.014c 0.678±0.017a 0.652±0.010b 0.711±0.016a
Intensity Control 1.192±0.009d 3.648±0.015d 4.138±0.025c 4.450±0.016b 3.948±0.011c 3.537±0.014c 3.325±0.048b 2.842±0.044c
A 5.273±0.094a 5.950±0.042a 6.580±0.041a 6.540±0.013a 5.602±0.038a 5.268±0.051a 4.983±0.068a 4.725±0.050a
B 2.171±0.006c 3.756±0.012c 3.870±0.030d 3.704±0.027d 3.386±0.008d 2.904±0.036d 2.631±0.036c 2.411±0.015d
C 3.593±0.035b 4.605±0.027b 4.684±0.036b 4.387±0.030c 4.271±0.026b 3.848±0.011b 3.294±0.065b 2.991±0.013b
Control, Muscat Bailey A (MBA); A, MBA+aronia fruit; b, MBA+aronia extract; C, MBA+aronia powder.
The values were expressed as mean±SD (n=3).
Different letters within the same column indicate significant different (p<0.05).